Truly the BEST eggs benedict recipe you can make right at home! Made with the creamiest benedict (hollandaise) sauce.

Homemade eggs benedict is much easier to make than you think. It doesn’t require too much, and you can make enough to feed a crowd for all your breakfast/brunch get-togethers.

Not to mention how you’ll impress all those guests with the creamiest hollandaise sauce (classic eggs benedict sauce).

We just need to poach our eggs (tip: the vinegar will help the poached eggs in holding its shape), toast our english muffins, heat up our ham, and blend that hollandaise sauce to creamy goodness perfection.

When ready to serve, sprinkle some fresh chives and dill. A little bit will go a long way.

Print

Classic Eggs Benedict

Truly the BEST eggs benedict recipe you can make right at home! Made with the creamiest benedict (hollandaise) sauce.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1 1/2 tablespoons white vinegar
• 8 large eggs
• 8 ounces thinly sliced smoked ham
• 4 English muffins split and toasted
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill

for the hollandaise sauce

• 3 large pasteurized egg yolks
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• ½ cup unsalted butter melted

Instructions

• Heat 3 inches water and vinegar in a wide, shallow saucepan or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
• Crack each egg into a separate bowl or small ramekin. Working carefully, gently slide each egg into the saucepan.
• Cook, undisturbed, until whites are cooked through, about 3-5 minutes. Using a slotted spoon, carefully remove eggs and transfer to a paper towel-lined plate.
• Heat a large skillet over medium high heat. Working in batches, cook ham until lightly browned and heated through, about 1-2 minutes per side.
• Place English muffins open-faced on a platter. Top evenly with ham and eggs, drizzling the tops with hollandaise sauce, garnished with chives and dill, if desired.
• Serve immediately.

for the hollandaise sauce

• Combine egg yolks, lemon juice, salt and cayenne pepper in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add butter in a slow stream until emulsified; season with salt and pepper, to taste.

The post Classic Eggs Benedict appeared first on Damn Delicious.

The post Classic Eggs Benedict appeared first on Halal Foods.

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.

It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.

It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.

Print

Overnight Pumpkin French Toast Casserole

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Prep Time 2 hours 15 minutes

Cook Time 1 hour

Total Time 3 hours 15 minutes

Servings 8 servings

Ingredients

• 1 (16-ounce) loaf brioche bread cubed
• 1 (8-ounce) package cream cheese cubed
• 10 large eggs beaten
• 1 ½ cups whole milk
• 1 cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Kosher salt
• ½ cup chopped pecans

for the buttermilk glaze

• 2 cups confectioners’ sugar
• 3 tablespoons buttermilk
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• Kosher salt

Instructions

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

The post Overnight Pumpkin French Toast Casserole appeared first on Damn Delicious.

The post Overnight Pumpkin French Toast Casserole appeared first on Halal Foods.

Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

Super crispy restaurant-style hash browns I can make right at home? Yes, please!

Who knew homemade hash browns would be this easy? Simply grate your potatoes, squeeze dry, stir in seasonings and throw onto a hot skillet until golden brown and crispy.

For best results, shred, squeeze, season and cook immediately for the most optimal texture. It is best not to let them sit around or try to make ahead. Luckily, it’s pretty darn fast to whip up.

Serve with eggs, coffee, hot sauce and ketchup for a complete breakfast.

Homemade Crispy Hash Browns

Yield: 4 servings

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

0.00 stars (0 ratings)

Print Recipe

breakfast

Homemade Crispy Hash Browns

15 minutes20 minutes

Chungah Rhee

Ingredients:

• 2 medium russet potatoes, peeled (about 1 1/4 pounds)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 tablespoons canola oil, divided
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Grate potatoes using the large holes of a box grater.
2. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
3. Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
4. Heat 2 tablespoons canola oil in a large cast iron skillet over medium heat.
5. Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes.  Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
6. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Homemade Crispy Hash Browns appeared first on Damn Delicious.

The post Homemade Crispy Hash Browns appeared first on Halal Foods.

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

Yes, yes, yes.

A breakfast that gets me sprinting out of bed and straight to the kitchen.

Fresh greens, jammy eggs (which can easily be made into hard boiled eggs if runny eggs are not your thing) + crispy bacon slices + fork-tender baby potatoes + ripe avocado slices + nutty, shaved Parmesan sprinkled throughout. All tossed in a zesty, tangy mustard vinaigrette.

Serve with buttered toast and a hot cup of coffee for a complete breakfast.

Breakfast Salad

Yield: 4 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!

5.00 stars (1 ratings)

Print Recipe

breakfast

Breakfast Salad

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 8 slices bacon
• 1 1/4 pounds baby gold potatoes, halved
• 1 bunch arugula, washed, dried, and torn
• 8 soft boiled eggs, halved
• 1 avocado, halved, seeded, peeled and sliced
• 1/4 cup shaved Parmesan

For the mustard vinaigrette

• 1/3 cup extra virgin olive oil
• 2 1/2 tablespoons white wine vinegar
• 1 tablespoon whole grain mustard
• 1 small shallot, diced
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. FOR THE MUSTARD VINAIGRETTE: In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste. Set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
4. To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the MUSTARD VINAIGRETTE on top of the salad and gently toss to combine.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Breakfast Salad appeared first on Damn Delicious.

The post Breakfast Salad appeared first on Halal Foods.

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes.

You can have these bad boys for all the meals.

They are incredibly moist and fluffy with just enough sweetness to balance out with the cinnamon sugar outer layer.

But be careful, their bite-sizedness make these donuts VERY dangerous.

Pumpkin Donut Holes

Yield: 24 mini muffins

prep time: 20 minutes

cook time: 15 minutes

total time: 35 minutes

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

4.92 stars (12 ratings)

Print Recipe

Pumpkin Donut Holes

20 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon sugar topping

• 2 tablespoons ground cinnamon
• 2/3 cup sugar
• 4 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
2. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5. Scoop the batter evenly into the muffin tray.
6. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
7. To make the cinnamon sugar, combine cinnamon and sugar.
8. When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
9. Let cool on a wire rack.

Notes:

Adapted from Two Peas & Their Pod

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Pumpkin Donut Holes appeared first on Damn Delicious.

The post Pumpkin Donut Holes appeared first on Halal Foods.